Red Lentil Penne with Swiss Chard, Lemon & Parmigiano Cheese

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Step 1

1. Bring two pots of water to a boil and cook the pasta according to the directions. While the pasta is cooking, prepare the rest of the dish.

Step 2

2. In a non-stick skillet, toast the pine nuts, season with salt, and set aside.

Step 3

3. In one of the pots, boil the greens for five minutes in salted water, drain and squeeze the excess water out. In a skillet sauté garlic with olive oil, add roughly chopped greens, cook for two minutes, stir in lemon juice and zests, reduce to half.

Step 4

4. Drain the pasta and toss with veggies, stir in Parmigiano and top with pine nuts before serving


  • 1 Box Barilla Red Lentil Penne
  • 4 Tbsp. Extra Virgin Olive Oil
  • 2 Bunches Swiss chard, stems removed
  • 1 clove garlic, whole
  • 1 lemon, zests and juice separated
  • Salt and Black Pepper, to taste
  • 1/2 Cup Parmigiano, grated
  • 1 Tbsp. pine nuts
Recipe Type:
Chef Recommended Cuts
  • Red Lentil Penne